New Product Design and Standardization of Traditional Food Products

Course Information
TitleΣχεδιασμός Νέων προϊόντων και Προτυποποίηση Παραδοσιακών Προϊόντων Διατροφής / New Product Design and Standardization of Traditional Food Products
Cycle / Level2nd / Postgraduate, 3rd / Doctorate
Teaching PeriodSpring
Course ID40003207

Programme of Study: PPS of School of Chemistry (2014-2015)

Registered students: 4
OrientationAttendance TypeSemesterYearECTS
Food Chemistry, Technology and Quality ControlElective Courses2110

Class Information
Academic Year2017 – 2018
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Class ID
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
General Prerequisites
Knowledge of Food Chemistry & technology
Learning Outcomes
The students will gain a real perspective of what is occurring in the food industry regarding the design of new products and the standardization of traditional foods. Furthermore, they will become familiar with problem solving and R&D strategies, processes and methods for the designing of new food products and standardization of traditional ones
General Competences
  • Apply knowledge in practice
  • Make decisions
  • Work autonomously
  • Work in teams
  • Work in an international context
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Respect natural environment
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Design and re-design of products of local interest (PDO, products of specific character), design of new products (e.g. biotechnological). Lectures by professionals and visits to industrial plants.
PDO, products of specific character, design of new products
Educational Material Types
  • Slide presentations
Course Organization
Reading Assigment1134.5
Field trips and participation in conferences / seminars / activities150.6
Written assigments602.4
Student Assessment
Written exams, oral presentation on a literature topic or a new proposal for the design of a new product
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Performance / Staging (Formative, Summative)
Additional bibliography for study
Specialty Foods: Processing Technology, Quality, and Safety (2012),CRC press, Yanyun Zhao (Editor)
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